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Crust-Topped Broccoli-Cheese Bake

average rating

rate/review

prep time

10 min

total time

40 min

makes

14 servings, 1 cup (250 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread

1 can (10 fl oz/284 mL) condensed cream of mushroom soup

1/2 cup water

1 pkg. (1 kg) frozen broccoli florets, thawed, drained

1 cup Kraft Double Cheddar Shredded Cheese

1 block (1/2 of 397-g pkg.) frozen puff pastry, thawed

1 egg, beaten

Make It

HEAT oven to 400°F.

MIX cream cheese spread, soup and water in medium bowl until well blended. Stir in broccoli and Cheddar; spoon into 2-1/2- to 3-L shallow rectangular or oval baking dish.

ROLL out pastry on lightly floured surface to fit baking dish; place over filling in baking dish. Press pastry onto rim of dish to seal; brush lightly with egg. Cut slits in pastry to vent.

BAKE 30 min. or until filling is heated through and pastry is puffed and golden brown.

kraft kitchens tips

Make Ahead

Casserole can be assembled in advance. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed, increasing bake time if needed until filling is heated through.

Substitute

Prepare using Philadelphia Herb & Garlic Light Cream Cheese Product, which has 40% less fat than regular Philadelphia Herb & Garlic Cream Cheese Spread.

Note

Puff pastry is also available in frozen pre-rolled sheets. If you purchase the pastry in this form, thaw 1 sheet as directed on package. Roll to fit baking dish and continue as directed.